Hearty Low Carb Vegetarian Lasagna August 11 2013 2 Comments

Skinny Dip Low Carb Vegetarian LasagnaServes 2
 
1 bag Skinny Dip Lasagna
2 Morningstar "Sausage" Breakfast Patties
3/4 cup Hunts No Sugar Pasta Sauce
3/4 cup skim ricotta cheese 
3/4 cup shredded skim mozzarella
1/8 cup grated Parmesan
1 egg white, lightly beaten
1 cup fresh baby spinach
1/4 cup finely chopped mushrooms
1/8 cup finely diced bell pepper
1/8 cup finely diced onion
1/8 cup sliced black olives
 
A super tasty vegetarian lasagna! This recipe makes large portions so cut the mini loafs in half to cut calories and everything else in half.  Preheat oven to 350 F. Coat a mini loaf pan with cooking spray. Coat a nonstick skillet with cooking spray. Cook patties then crumble into small pieces.
 
Add veggies and sausage to a bowl. Stir in pasta sauce, 1/2 teaspoon Italian seasoning & olives. Sprinkle with garlic powder and pepper.
 
Prepare lasagna noodles by "dry frying". Wipe meat skillet with paper towels. Add 3 lasagna noodles and cook until they begin to shrink a bit, then remove to a plate.
 
Stir ricotta, Parmesan, egg white and 1/2 teaspoon Italian seasoning together in a bowl. Layer the lasagna 3 times as follows:
 
• 1 lasagna noodle
• 1/3 sauce mixture
• 1/2 ricotta mixture
• 1/3 mozzarella
 
Bake 30 minutes or until lasagna is hot and cheese is melted, then serve.

Nutritional Breakdown

 Calories: 293     Carbs: 14 grams     Protein: 27 grams
Fat: 15 grams     Fiber: 5 grams      WW Points Plus: 7